Pork tenderloin with baby spinach and cucumber salad

This recipe is part of the Healthy Nutrition Guide for Children, created by the “Agricola Neam de Gospodari” Association

Ingredients

✓ 450 g pork tenderloin

✓ 2 tbsp of rapeseed oil

✓ 100 g leek (the white part)

✓ 180 g carrots

✓ 100 g olives cut into rounds

✓ salt / freshly ground pepper

✓ 1/2 tsp dried oregano

✓ 30 ml rapeseed oil

✓ 200 g canned diced tomatoes

Salad

✓ 150 g baby spinach

✓ 200 g cucumbers

✓ 1 tbsp of brunoise cut red bell pepper

✓ 30 ml olive oil

✓ 2 tbsp of raw pumpkin seeds

Method of preparation

Cut the pork tenderloin into cubes and quickly fry it in rapeseed oil until it becomes golden. Set it aside and in the same bowl stew a piece of leek and the round cut with 100 ml of vegetable soup*.

* See how you can prepare an instant soup from parsnip and carrot skins.

Add the canned tomatoes, the pork tenderloin and olives and cook until the meat is done. Season with salt, freshly ground pepper and dried oregano.

In the meantime, prepare the salad by mixing in a bowl some baby spinach, sliced cucumbers, diced peppers, salt, olive oil and sprinkle with raw pumpkin seeds.

tips&tricks

You can prepare an instant soup from the skins of parsnips and carrots: wash the vegetables very well and clean them with an ergonomic knife. Boil some water in a pot, add the skins of the mentioned vegetables and a handful of parsley tails and leave to infuse. You can use it in any recipe that requires soup. In this way you make sure that your dish is full of vitamins and you don’t waste food either.